These anti-inflammatory and heart healthy ingredients combine to make a tasty, warming salad.  This salad is great for winter, or any time of year.

Salad:

4 medium organic carrots, match stick or grated

1 fuji or granny smith apple, cut into thin slivers or grated

2 inch piece of fresh ginger root, peeled and thinly slivered

1/3 cup parsley, finely minced

Dressing:

3 Tablespoons fresh squeezed lemon juice

1 Tablespoon flax seed oil (or an additional Tablespoon of organic, extra virgin olive oil)

1 Tablespoon organic, extra virgin olive oil

1-2 cloves of garlic, minced

Pinch of cayenne pepper

1.    Combine salad ingredients in medium size bowl and toss.

2.    Combine dressing ingredients and whisk to combine.

3.    Add dressing to salad and gently stir.  Serve immediately or cover and refrigerate.

Detoxifying curry powder, energy rich coconut milk, and flavorful lemongrass give this soup an Asian twist.

Prep: 30 min. Cook 25 min.

Ingredients:
2 tablespoons coconut oil
1 large onion, chopped
2 to 3 teaspoons curry powder
2 cloves garlic, minced
3 pounds sweet potatoes (5 to 6 large), peeled and cut into ¾ inch pieces
28 ounces vegetable broth, homemade, aseptic box, or bouillon cubes
1 14-ounce BPA free can or aseptic box of unsweetened coconut milk
1 2-inch piece fresh lemongrass or 1 teaspoon finely shredded lemon peel
2 teaspoons grated fresh ginger
¼ teaspoon ground pepper
1/8 teaspoon salt

1.In a heavy, 4-quart pot, heat oil over medium heat. Add onion; cook for 3 minutes, stirring occasionally. Add curry powder and garlic; cook for 3 to 5 minutes or until onion is tender, stirring occasionally. Stir in sweet potato, vegetable broth, coconut milk, lemongrass, and ginger.

2.Bring mixture to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until sweet potato is tender. Cool slightly. Discard lemongrass.

3.Transfer half of the potato mixture (about 4 cups) in small batches to a blender or food processor. Cover and blend or process until smooth. Return pureed mixture to the remaining mixture in pot. Stir in pepper and salt. Heat through. Makes 10 servings.

4-6 Servings

Ingredients:

1 ½ – 2 cups of raw cashews or almonds
3 cups of frozen berries (mixed or choose your favorite)
6 dates, pitted
½ cup of shredded coconut

Grind the cashews to an almost smooth texture (a fine meal) in a food processor. Add the dates and blend them together. Add the frozen fruit, and pulse until mixture runs smoothly. This may take some time. Continue to move mixture around with spatula until blade runs without stopping. Continue to process until you have a creamy and smooth ice cream like consistency. Garnish with shredded coconut. Serve immediately.

The tofu:
½ pound tempeh or extra firm tofu cut into 1 inch squares
1 Tablespoon toasted sesame oil
3 Tablespoons tamari
3 Tablespoons maple syrup
3 Tablespoons water

The dressing:
1 Tablespoon sesame oil
1 Tablespoon toasted sesame oil
2 Tablespoons rice vinegar
1 Tablespoon maple syrup
2 teaspoons Dijon mustard
½ teaspoon sea salt

The salad:
½ cup raw walnuts
4 cups salad greens or spinach
¼ cup red onion, finely sliced
4 to 6 red radishes, thinly sliced

1. Pat the tempeh dry with a towel or paper toweling. Heat a two-quart skillet, add the oil, and then the tempeh or tofu squares. Cook on medium heat, turning to brown on all sides. Combine the tamari, maple syrup, and water. Pour over the tempeh or tofu, and continue to cook until the sauce is absorbed by the tofu. Remove the tempeh or tofu from the pan, and set aside.
2. Combine the dressing ingredients
3. Toast the walnuts in a 350° oven for 5 to 7 minutes.
4. Wash, dry, and tear the lettuce into bite-sized pieces.
5. Add the onion and radish slices.
6. Pour the dressing over all, and toss gently.
7. Fold in the tempeh or tofu, and garnish with toasted walnuts.